Step 1

In a large Dutch oven or pot add the bacon and cook over medium-high heat. Reserve the bacon grease.

Step 2

Add the jalalpenos and onions to the pot and cook for about 3 to 4 minutes, or until tender.

Step 3

Stir in the fresh garlic and cook an additional 30 seconds.

Step 4

Add the flour and stir to create a paste.

Step 5

Pour in the chicken broth and half and half. Continually whisk until mixed well.

Step 6

Add the chopped potatoes. Heat over medium-high heat, and bring the soup to a boil. Boil for about 25-30 minutes, or until the potatoes are fork-tender.

Step 7

Remove the pot from the heat then add the cream cheese and shredded cheese. Stir until the cheeses are melted and combined.

Step 8

Season with salt and pepper to taste.

Step 9

Garnish with desired toppings and serve warm!